Peanut Butter Cookie Time
Soft and Crunchy Peanut Butter Cookies in just a few minutes. These cookies are crunchy, soft, and simply delicious, the perfect combination of sweet and salty in a few bites.
It doesn’t matter if you are a Jif, Skippy, or Smucker’s fan, to mention just a few, when you combine the creamy and salty peanut butter with brown sugar and vanilla, in addition to all the other ingredients, the result is just mouth-watering. Now put your apron on, and let’s bake some cookies!
Jump to RecipeWe will start by making sure all of our ingredients are at room temperature. Ingredients like butter, eggs, and other dairy products form an emulsion that traps air. While baking that air expands and produces a fluffy baked good. In addition to all of this, ingredients that are at room temperature mix faster and evenly.
Once your cookie dough is ready, scoop it into your desired size. I love big cookies so for me a 2oz scoop is perfect and it will yield about 18 cookies. Yet again, the size of your cookies is entirely up to you.
To press the cookies into this traditional criss-cross pattern I simply use a dinner fork. But before we get to that part, let your cookies chill in the refrigerator for a few minutes. This dough is very soft and it needs that little bit of chill time to get solid enough to press.
Once your dough is chilled, you can press away! Go vertical, then horizontal with a gentle but firm push until you get the pattern. It won’t matter if you press too hard, you can scoop the cookie and try again or just simply bake the most delicious rustic cookies.
Cookies are pressed, the oven is to temp., now it’s time to bake! To ensure an even bake I always place my cookie sheet in the middle of the oven and turn them halfway. By doing this I always get evenly baked cookies.
While the cookies are baking, set up your cooling racks. I like to leave the cookies for about 2 to 5 minutes on the cookie sheet to bring the temp down, then I transfer them to the cooling rack and leave them there to chill. A few cookies always go missing in this part of the process when you have some self-proclaimed tasters or cookie monsters around, Beware!
Once the cookies are completely chilled transfer them to your favorite serving platter or cookie jar and voila!
Please be aware of allergies when gifting Peanut Butter Cookies. It is important to label your cookies if you are gifting them, bringing them to friends and family, or bake sale. This way we keep everyone safe and informed.
Peanut Butter Cookies
Ingredients
- 1½ cups All-Purpose Flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cups brown sugar, pressed
- ¼ cup granulated sugar
- ½ cup unsalted butter
- 1 cup Peanut Butter
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350° F
- In the bowl of a stand mixer with the paddle attachment, mix the butter and the two sugars until light, and creamy.
- Add the vanilla, the egg, and the egg yolk, and beat until well combined.
- Add the peanut butter and mix well.
- In a separate container, mix the AP Flour, with the rest of the dry ingredients.
- Stop the mixer then scrape the sides and bottom of your mixer's bowl to ensure all ingredients are well combined.
- Add the dry ingredients in three parts mixing at low speed. Let them mix until all the ingredients are well incorporated.
- Prepare a sheet pan or cookie baking sheet with parchment paper and begin to form your cookies using cookie scoop.
- Once you have scooped all the dough, refrigerate for ten to fifteen minutes.
- Using a dinner fork, press the fork onto the chilled dough creating a criss-cross patern , vertical and horizontal.
- Leave enough space between each cookie as they will expand while baking, I usually just do three large scoops per row, nine per sheet.
- Bake at 350° for 10 to 12 minutes, or until golden.
- Once your cookies are done, let them cool down for five minutes in the baking pan, then transfer them onto a cooling rack to cool down.
- Enjoy